Lemon Curd Tartlets
These easy Lemon Curd Tartlets are flaky, mini pastry tart shells filled with homemade lemon curd and topped with meringue that is lightly toasted. These lemon tarts are a delicious bite-sized dessert that is perfect for parties.
Lemon Curd Tartlets
I’m a sucker for mini desserts and these delicious little Lemon Curd Tartlets are one of my favorites. Lemon Curd Tartlets are mini pastry shells filled with lemon curd, and topped with meringue that is lightly toasted. We have them every year at my work Christmas party and I always have to have two…or three…ok, FOUR. Don’t judge!
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The other day I shared with you how to make lemon curd and these Lemon Curd Tartlets are the perfect way to use it! Of course if you want to keep things really simple you can also purchase a jar of lemon curd at the grocery store. You can find it with the jams and jellies. I think homemade lemon curd works best though because it is a little bit runnier so it fills the tartlets better, and if you make your own you can save the egg whites to make your meringue!
How to Make Lemon Curd Tartlets
Step 1: Tart Shells
The tart crusts are super simple and require no baking because they come from a box! That’s right, I found these awesome tart shells at Sur la Table (you can also get them from Amazon) and they are absolutely perfect. If you can’t find them you can also use mini phyllo cups (found in the freezer section of the grocery store near the puff pastry), or you can even make cookie cups from sugar cookie dough (you can see how to do that here).
Step 2: Lemon Curd
Once you have your mini tart shells it’s time to fill them! My tart shells took about 2 teaspoons of lemon curd per shell but use however much you need to fill yours. You don’t want the lemon curd to overfill the tarts. It should be just about level with the rim of the tart shell.
Step 3: Meringue
If you chose to make your own lemon curd then you can use the egg whites for this step! Or, if you’re trying to save time you could skip this part, or use whipped cream instead, but I love lemon meringue because the meringue adds just a little sweetness to balance out the tartness of the lemon curd and those Lemon Curd Tartlets look super cute with that perfectly toasted meringue on top. Do whatever makes it easiest for you!
To make your meringue you’ll combine room temperature egg whites (room temperature helps add volume so don’t skip this!), cream of tartar and vanilla extract. In the bowl of your mixer whisk them on medium speed until the meringue forms soft peaks. Soft peaks mean that the meringue will fall over when you lift the whisk up. Then add the sugar 1 teaspoon at a time, whisking on high speed, until the meringue forms stiff peaks. Stiff peaks mean that the meringue stands up without falling over when you lift the whisk up.
That’s it! When your meringue is ready add it to a piping bag to pipe it onto the tartlets, or just place a dollop on each one with a spoon. Bake in a 400 degrees F oven for 2-3 minutes, until the meringue just starts to brown. Then remove them from the oven and let them cool completely before placing them in the refrigerator to chill.
These easy Lemon Curd Tartlets are super simple to make but oh-so-delicious! Give them a try and let us know what you think!
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LEMON CURD TARTLETS
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Lemon Curd Tartlets
Ingredients
- 12 Mini Tarts
- ½ cup Lemon Curd
- 3 Egg Whites, large, room temperature
- 1/4 teaspoon Cream of Tartar
- 1/2 teaspoon Vanilla Extract
- 6 tablespoons Sugar, preferably superfine
Instructions
- Fill the tart shells with lemon curd (about 2 teaspoons each).
- In the bowl of your mixer add room temperature egg white, cream of tartar, and vanilla extract. Whisk on medium until soft peaks form (the peaks will fall over when you lift the whisk up).
- Add sugar 1 teaspoon at a time, continuing to mix on high speed until all of the sugar is added and the meringue forms stiff peaks (the peaks stand up straight when you life the whisk).
- Place the meringue in a piping bag to pipe on top of the lemon curd tartlets or just drop a dollop on each one with a spoon.
- Bake in a 400 degrees F oven for 2-3 minutes or until the meringue just begins to brown.
- Let the tartlets cool to room temperature then place in the refrigerator and chill for at least 1 hour or until ready to serve.
Is this a Swiss or Italian buttercream or just a normal one?
Hi Shirley, this is an Italian meringue.
How long can they be made ahead without losing quality?
I have never made them more than 24 hours before serving. they keep very well in the refrigerator if you make them the day before.
I would like to make these for an auction. Will they be ok if they sit out for a few hours?
Yes I think that would be fine.